Healthy and flavorful Vegetable Tortellini Soup that’s packed with veggies like carrots, green beans, celery, corn, and peas, plus tender bites of cheese tortellini.

A bowl of Vegetable Tortellini Soup with a spoon in it.

I like to keep my freezer stocked with frozen vegetables and tortellini so that I can make this Vegetable Tortellini Soup on a whim, any time of year! You can also customize it to use any fresh seasonal vegetables you like or have on hand.

The thing I love most about this soup is that it’s FLAVORFUL (often times vegetable soup can be really bland!). My trick for adding flavor to vegetable soup is an extra spoonful of Better then Bouillon Vegetable Base, and seasonings like bay leaves, rosemary, Italian seasoning and parsley.

How to make Vegetable Tortellini Soup:

  • Heat olive oil in a large pot over medium heat. Add onions and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds.

Chopped celery, onion and garlic sautéing in a skillet.

  • Add diced tomatoes, bay leaf, spices, broth, bouillon and season with salt and pepper to taste. Bring to a low boil.

Vegetable broth and spices cooking in a saucepan to make Vegetable soup.

  • Add green beans, corn and peas and cook for 2-3 minutes. Add tortellini and cook for 2-3 minutes or until they float to the top. (Keep in mind they will continue to cook in the hot broth even when the heat is off, so don’t overcook).

Vegetables and tortellini added to broth in a saucepan to make soup.

  • Taste and add a little more bouillon, salt or pepper, to taste, if needed. Remove bay leaves.
  • Serve warm with a little parmesan cheese sprinkled on top, if desired.

A stock pot full of Vegetable Tortellini Soup and a sprinkle of parmesan cheese on top.

Feel free to add extra veggies to the soup, like zucchini, summer squash, spinach, okra, and asparagus.

Freezing Instructions: I recommend freezing the soup before adding the tortellini, so they don’t get overcooked and mushy when reheated. Make the soup through step 3, then place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, then rewarm on the stove. Add tortellini and cook until tender.

Consider trying these tortellini recipes:

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Recipe

A bowl of Vegetable Tortellini Soup with a spoon in it.
Prep 10 minutes
Cook 20 minutes
Total 25 minutes
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Ingredients
  

  • 1 Tablespoon olive oil
  • 1/2 yellow onion chopped
  • 2 ribs celery , chopped
  • 2 cloves garlic , minced
  • 1 14.5 oz can diced tomatoes , undrained
  • 2 cups frozen mixed carrots, peas, corn, green beans
  • 2 bay leaves
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried rosemary
  • 2 teaspoons Italian seasoning
  • 4 cups vegetable broth , or low sodium chicken broth
  • 2 teaspoons Better than Bouillon Vegetable Base ,optional but recommended for richer flavor
  • salt and freshly ground black pepper , to taste
  • 10 ounces cheese tortellini , refrigerated kind
  • freshly grated parmesan cheese for topping, optional

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onions and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds.
    Chopped celery, onion and garlic sautéing in a skillet.
  • Add diced tomatoes, bay leaf, spices, broth, bouillon and season with salt and pepper to taste. Bring to a low boil.
    Vegetable broth and spices cooking in a saucepan to make Vegetable soup.
  • Add green beans, corn and peas and cook for 2-3 minutes. Add tortellini and cook for 2-3 minutes or until they float to the top. (Keep in mind they will continue to cook in the hot broth even when the heat is off, so don't overcook).
    Vegetables and tortellini added to broth in a saucepan to make soup.
  • Taste and add a little more bouillon, salt or pepper, to taste, if needed. Remove bay leaves. 
  • Serve warm with a little parmesan cheese sprinkled on top, if desired.
    A stock pot full of Vegetable Tortellini Soup and a sprinkle of parmesan cheese on top.

Notes

Freezing Instructions: I recommend freezing the soup before adding the tortellini, so they don't get overcooked and mushy when reheated. Make the soup through step 3, then place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, then rewarm on the stove. Add tortellini and cook until tender.

Nutrition

Calories: 353kcalCarbohydrates: 58gProtein: 17gFat: 8gSaturated Fat: 2gCholesterol: 17mgSodium: 339mgPotassium: 1630mgFiber: 10gSugar: 20gVitamin A: 3185IUVitamin C: 75.7mgCalcium: 307mgIron: 8.6mg

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I originally shared this recipe December 2015. Updated January 2021.

Vegetable Tortellini Soup | Tastes Better From Scratch

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    WOW!!! What a good recipe! I made this last night for our Lenten meatless Friday dinner and 3 adults and a 3 year old toddler loved it. I made it exactly as written and served it with garlic bread. I will use this vegetable soup recipe for everything, beef, chicken, noodles, rice, or just plain vegetable soup. It’s easy and fast to prepare and clean up is one pot, a cutting board and a knife. It only simmers a few minutes and the flavor is delicious. Thank you for sharing this recipe us.

  2. 4 stars
    My husband and I loved this soup! Used mixed veggies with asparagus spears and it was wonderful! Thank you for sharing!!

  3. 5 stars
    This was so, SO easy. Great weeknight meal and my kids gobbled it up. We added a can of white beans for some added protein. Will def make again!

  4. 5 stars
    I have made this soup recipe and it is absolutely amazing. So delicious and good. Will definitely make this over and over again.

  5. I have made this delicious soup several times and it it a winner. It is easy and delicious. You have made cooking fun for me agin. Thank you!

  6. 4 stars
    This was a nice quick soup to have on a busy weeknight. It was yummy and got 5 stars from all 5 kids and the husband. I gave it 4 stars because I really don’t love frozen veggies. Maybe next time I will make with fresh veggies. Overall, it was good!

  7. 5 stars
    I made this soup tonight. This is a delicious soup – and I’m not usually one for soups! The tortellini was the perfect little packet of cheese in this tasty soup. Thank you for the recipe! (I plan to check out your site for more recipes.)

  8. I googled tortellini and frozen mixed vegetables hoping to find inspiration for a quick weeknight meal (because…Wednesday) and this did not disappoint. I had the rest on hand and added half a jar of bottled marinara pasta sauce. It was easy, quick, and made a nice meal that the kids enjoyed also.

  9. 5 stars
    I made this tonight and love it so much! Perfect soup for a cold winter night, and SO easy. Thank you for sharing!